The owners of Magnolias and Blossom opened this restaurant in a renovated 1834 brick building with urban contemporary decor. Rust-color leather booths, a ceiling with light sculptures that change color, and a "wine wall" of 4,500 bottles add to the striking ambience. The cuisine is high-end Southern-American, with fresh local ingredients accented with exotic flavors, notably from the Pacific Rim. Executive chef Craig Deihl has gained recognition in the culinary world for
his simple yet elegant fare. Try fabulous salads, like the hearts of palm and baby greens with local goat cheese topped with a walnut vinaigrette. The duck is a good entrée choice, as is the filet cooked over hickory wood and topped with a Madeira wine sauce. And the charcuterie is a must-try for the table.